PB & Jelly Batch Baked Oats

Introducing our delectable PB & Jelly Batch Baked Oats! Indulge in the perfect harmony of creamy peanut butter and sweet raspberry flavours, all baked to perfection in a convenient batch format.

See all of our breakfast recipes HERE

Cooking Time 30 minutes

Skill Level Easy

Serves 6 slices

Ingredients

THE OATS

80g of Mornflake Medium Oatmeal

80g of Mornflake Superfast Oats

60g vanilla whey

Cinnamon

Pinch of salt

1/2 tsp baking powder

300ml milk

50ml water

THE JAM

1 pack raspberries

Sweetener of choice to taste – we used 1 tsp stevia (or would use 3 tbsp maple syrup)

TO TOP

4 tsp crunchy peanut butter

4 tsp jam

Shop the ingredients

750g PACKS

Mornflake Medium Oatmeal

14 reviews

Add to cart £2.65

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

93 reviews

Add to cart £19.20

Method

First, make your raspberry ‘jam’ – add your raspberries to a microwave-safe bowl with your sweetener of choice. Microwave on full power for two minutes, then set aside to thicken and set slightly.
To a large mixing bowl, add both types of oats, your baking powder, cinnamon, a pinch of salt and your whey protein. Mix together well.
Add your milk and water, mixing well, then leave the mixture to sit for 10 minutes.
Preheat your oven to 180°C.
Pour your mixture into your oven-proof dish, then top with 4-6 tsp of peanut butter, and 4-6 tsp of your raspberry jam.
Swirl them both through, then put them in the oven to bake for around 30 minutes, or until risen and golden brown.
Remove from the oven and leave to rest for a few minutes before serving.
Serve with yoghurt, more peanut butter and berries.

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